▪️Sichuan kimchi is also called pickled sauerkraut Traditional specialties Sichuan cuisine~ Sour taste Crispy and raw Bright color Scented! Appetizers and refreshments All ages Can be made all year round~is home A side dish that is often used in daily life It is also a well-known side dish in Sichuan, China!  

▪️Sichuan pickles are easy to make Easy to store Easy to eat!Today, Gege will teach you how to make this Sichuan pickle~First, you need to prepare materials:

Bubble base: 

1⃣️Purified water

2⃣️Wild pepper

3⃣️Dahongpao pepper

4⃣️Anise

5⃣️baijiu🍶

6⃣️Plenty of salt🧂

7⃣️Water and oil free glass jars or pickle jars

Vegetables(Choose whatever)🥬:

1⃣️cabbage(This time I only used cabbage)

2⃣️Carrots🥕

3⃣️Parsley

4⃣️Carrots

5⃣️Millet pepper

▪️Then it's time to make First, pour pure water into a clean and oil-free pot Add star anise and Dahongpao pepper to boil Boil and let cool! Then pour all the cooked bottom materials into the prepared water-free and oil-free glass jars for use~ Then Wash the cabbage and cabbage.&Wash the spicy millet and drain the water for later use!

▪️Finally, it is more critical Put the drained cabbage and millet into a glass jar Add a lot of pickled pepper and a lot of salt< /span>!To make sure the first pickle is tasty It also guarantees that this jar of mother water kimchi water will be excellent! before closing the lid Pour half a spoonful of white wine can inhibit and prevent kimchi aquatic flowers and can also sterilize! Then put the kimchi glass jar in the kitchen at room temperature for two days Ready to eat! 

▪️This is also Sichuan"Bathing pickles" The first batch takes two days to fully soak After the first batch of adaptation, the same ingredients can be eaten within a day! The kimchi made in this way is particularly sour, crispy and spicy very appetizing Delicious with porridge and rice!😋Like spicy food You can add some red oil to make it even more invincible !